Maamoul is a buttery pistachio, date, or walnut-filled semolina cookie. Subtly scented with orange blossom, so decadent it scrumptiously melts in your mouth.
What are Maamoul Cookies?
Maamoul pronounced [ma’-mul]. Is a Middle Eastern stuffed cookie, the dough is made with a combination of semolina and all-purpose flour. It is lightly sweetened and sprinkled with confectioner's sugar right before serving. Maamoul can be made with butter, coconut oil, or plant-based butter to make them vegan. Maamoul cookies are traditionally filled with pistachios, dates, or walnuts and shaped with a carved wooden mold or by hand.
How to Make Maamoul
Tips on how to make the perfect Maamoul
- Combine semolina, flour, sugar, coconut oil, butter, or vegan butter. Mix well using your hands until the coconut oil is well incorporated ( it should look like coarse cornmeal at this point)
- Slowly add almond milk and orange blossom water and keep working with your hands until it forms a smooth dough. (It should feel like a fresh pack of Play-Doh)
- Let it rest for about 20-25 minutes at room temperature.
- If you do not have a Maamoul mold you can simply form the Maamoul and lightly flatten them with the palm of your hand. You can also decorate them, by making some marks with a fork
- If the dough is too soft to shape and work with, place it in the fridge for 10-15 minutes. This may happen in the summer months or if your kitchen is hot.
- Don't skip the orange blossom water, it is what gives Maamoul its characteristic Middle Eastern flavor.
- Store Maamoul in an airtight container and keep it on your counter for 2-3 days.
- Maamoul can be frozen in an airtight container for up to two months. Freeze them baked and let them thaw at room temperature before eating.
- Sprinkle with confectioner's sugar right before serving.
Would you like to learn how to make other Vegan Middle Eastern desserts? Check out our cookbook Tahini and Turmeric, 101 Middle Eastern Classics Made Irresistibly Vegan
Other Middle Eastern Desserts You Must Try
- Knafeh
- Halvah Bars
- Sfuff (turmeric cake)
- Montecaos ( cinnamon cookies)
- Rose Water Almond Milk Pudding
- Halvah Stuffed Dates Dipped in Chocolate
- Semolina Borekas with Orange Blossom Syrup
The Story Behind These Maamoul Cookies
Remember a few years ago, when the Twinkie news broke out? People panicking thinking they would never get to eat a Twinkie, ever again? People were even selling them on eBay?? Food bloggers posting recipes on how to make them at home??
Well, we never quite got what all the commotion was about. Maybe because we didn’t grow up in the US? Or maybe because we’ve never eaten one? I don’t know…
I'm not saying we grew up without any treats around the house. Yes, we did have factory-made, little snack cakes in Spain that we ate once in a while. But growing up in a Middle Eastern-influenced household, let’s just say that our treats were a bit… “different”.
Our grandmother (probably one of the best bakers we’ve ever known) used to make the most amazing homemade treats, all from scratch. Over the years we’ve tried to get the recipes from her, but the thing is, she never, ever followed one. “You have to feel the dough to know it has the right consistency”, she used to say. Well, that doesn’t really help when you’re thousands of miles away now, does it?
We really wanted to recreate her Maamoul (nut and date-filled semolina cookies), which we’ve always loved, but we weren’t sure where to start so... what did we do? Since we couldn’t fly all the way to Israel to see our grandmother, we stopped by the one place in town that could provide us with the authentic recipe: a Middle Eastern restaurant and a grocery store called “Norma’s”. Probably the closest thing to our mom's (and grandmother's) kitchen we can find around here. Run by this sweet, beautiful lady named Norma her husband George and her son Elias, this place offers the most amazing, one hundred percent authentic Middle Eastern dishes, all made from scratch. Just like our mom used to make them.
So we asked Norma if she would mind sharing some of her recipes with us and she very kindly did. And of course, we got the one we were so desperately looking for! We were even able to buy the Maamoul mold we needed to make these, right from her store! We were so excited!
We slightly modified the recipe she gave us to make it vegan, but the result was just as delicious.
Give them a try... and you might even forget about those Twinkie things 😉
Enjoy!
Did you like our Maamoul Recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Maamoul
- Total Time: 1 hour 5 mins
- Yield: 16-18 1x
- Diet: Vegan
Description
Maamoul is a buttery pistachio, date or walnut filled semolina cookie. Subtly scented with orange blossom, so decadent it scrumptiously melts in your mouth.
Ingredients
For the Maamoul Dough
- 1 ⅓ cup semolina flour
- ⅓ cup all-purpose flour
- ¼ cup sugar
- ⅔ cup coconut oil at room temperature. See note 7
- ¼ cup unsweetened plant-based milk
- 1 tbsp orange blossom water. We use Sadaf
- Confectioner's sugar for sprinkling the baked maamoul
For the pistachio maamoul filling
- 1 cup shelled pistachios, coarsely ground
- 2 tbsp maple syrup, agave nectar, or sugar
- 3 tsp orange blossom water
For the pecan/walnut maamoul filling
- 1 cup raw pecans or walnuts, coarsely ground
- 2 tbsp sugar
- ¾ tsp cinnamon
- 3 tsp orange blossom water
For the date maamoul filling
- 1 cup pitted dates, mashed
- 2 tsp orange blossom water
- 1 tsp rose water
Instructions
- In a large bowl, combine semolina, flour, sugar, and coconut oil. Mix well using your hands until the coconut oil is well incorporated ( it should look like coarse cornmeal at this point)
- Slowly add almond milk and 1 tablespoon of the orange blossom water and keep working with your hands until it forms a smooth dough. Set aside and let it rest for about 20-25 minutes. If your dough is too soft see Note 2.
- Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
- While the dough is resting prepare the filling. Choose the filling you want, combine all the ingredients in a small bowl, and mix well.
- Working with about 1 ½ tablespoons of dough at a time, form 16-18 balls. You can use an ice cream scoop to make it easier. Using your thumb press a wide depression into the center of each ball. Place 1 heaping teaspoon in each depression, close it up, and roll it into a ball. Look at the images above for guidance.
- Press each filled ball gently into the Maamoul mold and bang it against a wood cutting board to release it. See Note 1 if you don't have a Maamoul mold.
- Arrange the molded dough ½" apart on the lined baking sheet.
- If you are not using a Maamoul mold, place the filled balls ½" apart in the lined baking sheet and gently press so they flatten slightly.
- Bake at 350ºF for 20 minutes or until the bottom is golden brown. Remove from the oven and let them cool completely.
- Right before serving sprinkle with confectioners' sugar
Notes
- If you do not have a Maamoul mold you can simply form the Maamoul and lightly flatten them with the palm of your hand. You can also decorate them, by making some marks with a fork
- If the dough is too soft to shape and work with, place it in the fridge for 10-15 minutes. This may happen in the summer months or if your kitchen is hot.
- Don't skip the orange blossom water, it is what gives Maamoul its characteristic Middle Eastern flavor.
- Store Maamoul in an airtight container and keep it on your counter for 2-3 days.
- Maamoul can be frozen in an airtight container for up to two months. Freeze them baked and let them thaw at room temperature before eating.
- Sprinkle with confectioner's sugar right before serving
- Use refined coconut oil for a neutral flavor and virgin coconut oil for some coconut flavor
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 maamoul
- Calories: 159
- Sugar: 4.2
- Sodium: 3
- Fat: 9.8
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15.5
- Fiber: 1
- Protein: 2.5
- Cholesterol: 0
Sina @ thekosherspoon
My grandmother makes the best sfinj (Moroccan soufganiyot), and she gives recipes exactly like yours does!
On another note, my hisband's aunt makes legendary maamul and we get some every time someone visits Israel.
Rocky
I have had the privilege of trying these and they are honestly delicious! They are buttery and nutty. When you bite into one your taste buds do a dance in your mouth. They have no chance against Twinkies 🙂
Yosef - This American Bite
Very very pretty. Mamoul simple means filled, or stuffed. I have never seen the word used for a dessert but love savory "mamoullim" made with onions.
Michelle
Worm this looks incredible! Really want to try to make these soon.
Judee@ Gluten Free A-Z
I'm really enjoying going through your recipes. My mother in law makes these cookies. Love the vegan version..
Vicky & Ruth
THanks so much Judee. We grew up eating these, they're sooo good! Glad you like the vegan twist 🙂
Jorge
Como me encantan estas galletas tan ricas. El sabor perfecta, y mas son vegan. Salud!
Chantal
Hello there!
This recipe sounds beautiful! I was originally searching the internet for an italian type of fig pastry. I had a great recipe i cut from a magazine years ago but cannot find it! However, I do like the sound of your maamoul recipe and was wondering what ingredients I should change in order to make it "not vegan" 🙂 I hope you don't mind! Your help would be great, Thanks x
Vicky & Ruth
Hi!
So glad you like our maamul recipe! To make it non vegan, all you have to do is substitute butter for the coconut oil and whole milk for the almond milk. You can also use honey instead of agave. Hope this helps... Let us know if you have any more questions. Enjoy 🙂
Chantal
Thank you so much! I'll be making these on Christmas Eve 🙂
Anita
There is no yeast or baking powder in your recipe?
Thanks
Vicky & Ruth
Hi Anita, No, this recipe doesn't call for yeast or baking powder.
Issy
Hi I wanted to ask could you use oil instead?
Vicky and Ruth
Coconut oil is solid at room temperature while oil is liquid, it will not work well for this dough. You can try using butter or vegan butter.
Monu Teena
Delicious.. just love Maamoul ~ i have made some too 🙂 do visit my place when time permits Maamoul ~ date cookies that's a recipe by my mom 🙂
happy blogging do give me feedback!
Susannah
Hi! I was just wondering, does anyone know of a substitute I can use for the maamoul mold? I looked at a couple stores for one and couldn't find it, and I really, really want to make these like... Right now xD So I'm too impatient to order one off the internet. So, anyone know of anything I might already have in the kitchen that might work?
Vicky & Ruth
Hi Susannah,
Sorry for the delayed response. Probably the best thing to do would be to fill the dough as indicated in the directions and just lightly flatten them with your hands. The design won't be as pretty, it should work.
Nicole @ Yumsome
When I lived in Morocco, I used to buy delicious cookies just like these from the souk. At Eid al Adha, my neighbour made me some - wow! She was the best cookie maker ever!
I'm definitely going to make some of these mamoul - thank you for the recipe!
Trula
Can you use the same recipe, and use the dates? I've seen these with dates, too. I'd like to make both! Also, would vegan butter be the same as the coconut oil?
Thanks! I can't wait to try these.
Vicky & Ruth
Hi! Yes, you can definitely make these with dates. And vegan butter should work just fine. Please let us know if you have any more questions. Enjoy!!
Caleb
Can you substitute wheat germ for semolia?
Vicky & Ruth
We have never tried it and we have never used wheat germ, please let us know the result if you do.
Laana
So far the best maamoul recipe i've tried! I used date filling instead of pistachio and fresh orange juice instead of orange blossom water (i had none at hand). They turned out delicious! Even though when still in the oven it looked like a huge mess - maamoul was literally swimming in coconut oil and got cracks. After i took it out from the oven it somehow firmed up and even the cracks got sealed. The most difficult part was to release the maamoul from the mould. Any tips here or is it just the matter of practice?
Vicky & Ruth
Thank you Laana! So glad the recipe worked you for you! The releasing part takes a bit of practice. You have to make use to bang the mold pretty hard, using your wrist and tilting it very slightly to the side. Love the date and orange filling!
Gabi
Hi, would you advise how much fresh orange juice you use in this recipe? I am unable to find orange blossom water either in my area. Thank you.
Vicky and Ruth
You can replace it with rose water if you can find it. If not replace with vanilla extract and some orange zest.
Analisse
This maamoul recipe is the best. It takes a little work but the results are so tottaly worth it!
Cindycin
These maamoul are awesome!
Vicky & Ruth
Thank you so much. Enjoy!
Raquel
These Syrian cookies are a real treat! They are rich and decadent, yet not too sweet. The orange blossom water elevate them to a whole new level and brings a light floral flavor. The pistachios add just the right amount of crunch and nuttiness! These are one of my favorite cookies of all time!
Vicky & Ruth
So happy you enjoyed our Maamoul recipe. Thank you for sharing your experience with us!
Lee
Easy to make and they taste amazing
Rea Bochner
Delish!!!
Sarah zanger
Yummy
Naomi
Taste even better then they look.
Melt in your mouth and then the wow delicious filling.
Warning, you can’t eat just one.
Really loved these one bite cookied
Vicky & Ruth
So true! Hard to stop at only one!
Hope
I had the good fortunate of attending a dinner where these were served for dessert. Even though everyone was stuffed there was not a Maamoul left on the plate! They were honestly one of the most delicious cookies I’ve ever had...and I’m a chocoholic so I usually avoid non-chocolate desserts. I’m glad I didn’t this night. I can’t wait to try and make them myself!
Vicky & Ruth
We are with you about chocolate dessert, but these Maamoul are you yummy!
Sarah Bienenfeld
Delicious!!
Herb
This is my new favorite cookie.
Delicious with surprise secret pistachio
Crunch.
Flavorful, buttery taste just plain delicious
Vicky & Ruth
Thank you so much for sharing!
Sophie
These maamoul are amazingly delicious. The subtle orange blossom flavor brings this cookie to another different level. They are worth the work and the small investment on a maamoul mold. Thank you for this delicious recipe.
carly
These Maamoul are just heavenly!!!
Aliaa
What kind of semolina flour coarse or fine?
Vicky & Ruth
We use fine semolina flour.
Vicky & Ruth
We use fine semolina flour.
Beth Genova
This has been our family's favorite cookie for years!! Everyone who tastes them is an immediate fan. My daughter and I love Norma's as it's our favorite place for a delicious vegan meal, and bought our first mold there to make your recipe which we were thrilled to find. Norma was so kind to offer her words of wisdom about how to make them as well. When my girl moved to Iowa for medical school, I'd bake and mail her these cookies for her birthday. I finally bought her her own mold and all the ingredients so she can make them whenever she wants, and now her boyfriend especially loves them and calls them "flower cookies" for their most amazing aroma! She has continued the tradition and now makes them for his birthday. A young friend of mine happened to be at my house when we were baking them and was so delighted with them that I bought her a mold and all the ingredients with a copy of your recipe, of course, for her wedding shower. Thank you for this recipe that has become part of our family's traditions, and now other families as well. Just spreading the love!
Vicky & Ruth
AWW! We are so honored that our maamoul recipe has become part of your family traditions. That is why we do this job!
Deborah
Gluten free flours possibility?
Vicky and Ruth
You could try replacing flour with 1 to 1 gluten-free flour, but for the semolina try using fine cornmeal or polenta.
Deborah
Can I replace the flours with Gluten free flour
Vicky and Ruth
You could try replacing flour with 1 to 1 gluten-free flour, but for the semolina try using fine cornmeal or polenta.
cm
hi, can I also add some rosewater to this along with the orange blossom water? if I chose to do so, how much would I add? thank you
Vicky and Ruth
Just split the amount between the two floral waters.
Ang
Easy, delicious recipe! Made these for Eid for my Kurdish husband and he loved them! Thank you for making this treat dairy free!
Vicky and Ruth
Thank you so much! so glad you enjoyed it!
Ana
Thanks for the vegan version have yet to make it.I have not had a mamoul in over 15 yrs do to milk allergies. Why do other recipies call for leaving the dough for 4 hrs or overnight?Also whats up with the yansoon,mahlab,dry milk,nutmeg or cardomon and miska spices are they really needed ,I do love nutmeg though?Asking because I really want a flavorful 3jwa and walnut filled mamoul for my family but I cannot taste one made with butter or milk .Thankyou.
Jesse H Rowan
Love your story, thanks for the recipe. Clear pictorial instructions. So good!
Vicky and Ruth
Thank you! Keep Cooking!
Christine King
Hope to make these lovely treats soon! Twinkies? I am an older American, grew up on typical 1950-60's food. I recall an Iowa Farm Wives cookbook from the 60's, a trifle recipe called for split Twinkies layered with instant vanilla pudding and Cool Whip! The food industry had/has enormous influence on the American diet, especially back then when housewives were encouraged to use convenience foods. I so appreciate the wonderful recipes here, thank you.
Vicky and Ruth
Thank you so much Christine!